Watercress Soup With Horseradish Cream

• 2 tablespoons butter
• 2 shallots, chopped
• 2 leeks (white part), washed, chopped
• 2 stalks celery, chopped
• 2 potatoes, peeled, chopped
• 4 cups Vegetable Stock
• 2 bunches watercress, chopped roughly
• 1 1/4 cups milk
• 8 ounces sour cream
• 2 teaspoons prepared horseradish

1. Melt butter in a frying pan over medium-low heat. Add the shallots, leeks, and celery. Cook for around 15 minutes until they are soft but not colored.
2. Add the potatoes and vegetable stock and bring to a boil. Then lower the heat and cook for 10-15 minutes until the potatoes are soft. Add the watercress and cook for another 10 minutes. Turn off the heat and add the milk and about 2 ounces of sour cream.
3. Using an immersion blender, puree the soup. Transfer to a large bowl, let cool and then refrigerate overnight.
4. When you are ready to serve remove the soup from the fridge and either re-heat over a low flame or pour into bowls. In a separate bowl mix the sour cream and horseradish, and season. Serve the soup with a dollop of the horseradish cream on top.

butter, shallots, leeks, stalks celery, potatoes, vegetable stock, bunches, milk, sour cream, horseradish

Taken from food52.com/recipes/10753-watercress-soup-with-horseradish-cream (may not work)